Recipe

Polenta and parmesan crusted fritters

Jan 31, 1976 1:00pm
  • 45 mins cooking
  • Makes 8 Item
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Ingredients

Polenta and parmesan crusted fritters
  • 1 kilogram bintje potatoes, peeled, chopped coarsely
  • 100 gram prosciutto, chopped finely
  • 1 medium red onion (170g), sliced thinly
  • 150 gram fennel bulb, sliced thinly
  • 1 egg, beaten lightly
  • 1/3 cup (50g) plain flour
  • 1/3 cup (55g) polenta
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1/4 cup (60ml) olive oil

Method

Polenta and parmesan crusted fritters
  • 1
    Boil, steam or microwave potatoes until tender, drain. Mash potatoes in large bowl, stir in prosciutto, onion, fennel, egg and flour.
  • 2
    Using floured hands, shape potato mixture into eight patties, coat in combined polenta and cheese.
  • 3
    Heat oil in medium frying pan, cook patties, in batches, until fritters are browned both sides. Drain on absorbent paper.

Notes

You can also use coliban or lasoda potatoes for this recipe.

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